Asian Inspired Shrimp Salad

1. 1

   In a saucepan, bring the wine/water to a simmer over medium heat.

2. 2

   Add the shrimp, and poach until they turn pink, about 3 minutes.

3. 3

   Using a slotted spoon, transfer the shrimp to a bowl.

4. 4

   Refrigerate for at least one hour, or until cold.

5. 5

   Discard the poaching liquid.

6. 6

   In a large bowl, whisk together the oil, juice, zest, sugar and red pepper flakes to make the vinaigrette.

7. 7

   Season with salt and additional red pepper flakes, if desired.

8. 8

   Peel, pit, and slice the fruit.

9. 9

   If using papayas, cut them in half to scoop out and discard the seeds before slicing.

10. 10

    Toss the shrimp with 1/4 cup of the vinaigrette, and marinate for 5 minutes.

11. 11

    In a large mixing bowl, combine the lettuces, mint and basil.

12. 12

    Drizzle half of the remaining vinaigrette over the lettuces and herbs.

13. 13

    Toss to coat, and divide among individual salad plates.

14. 14

    Top with the shrimp and the fruit.

15. 15

    Drizzle the remaining vinaigrette on top, and serve immediately.

* Per serving · 4 servings · Values may vary.